Food control in Bulgaria is strict, foodstuffs are safe and of good quality, Associate Professor Dr. Teri Vrabcheva, head of the Laboratory for Chemical Contaminants and Food Additives at the National Centre of Public Health Protection (NCPHP), told a news conferenceThursday marking World Food Day, BTA reported.

According to Associate Professor Dr. Rositsa Enikova, head of the Food Microbiology Laboratory with the NCPHP, Bulgarian producers have long standing traditions in the manufacture of safe foods. Still, experts pointed out that mineral salts added to meat and preservatives in minced meat extend the shelf life of such goods to up 10 days from only 36 hours before.

In certain social groups in Bulgaria problems with overweight and undernourishment coexist, the first being the more significant of the two. In some groups of children, statistics show that up to 10 per cent are underweight and growth is delayed.

Experts warned of hazardous carcinogenic aflatoxins mainly present in some nuts and tropical spices imported in Bulgaria. They added though that six specialized laboratories monitor such foods for pesticide remnants.

Participants in the news conference also discussed certain risks as the boom in infections such as salmonellosis and the formation of mycotoxins, caused by global warming. It is important to come up with strategies and develop methodologies for complex assessment of food-related risks, experts also said.